The best seeds are planted in May. Superb flowers then bear fruits which
ripen in the summer sun. Once they have been picked, the peppers are
dried naturally, baked in the oven, then ground down to obtain the
powdered spice.

A Basque navigator, who accompanied Christopher Columbus, imported the
plants from South America, introducing them to the exceptional soil of
Espelette in the Basque region of S.W. France. There, it flourished in its
new surroundings between the sea and the mountains as a result of
knowledge handed down from generation to generation in just ten Basque
villages.
Rich in Vitamin C, this spice has antiseptic qualities. It stimulates
appetite and helps digestion.

EXCELLENT pepper. Given as a gift to my 16 year old for his birthday. He was so excited. A friend from France had given us a bottle of it 2 years ago, but we ran out rather quickly. My son is a duck hunter so we had it on the duck and goose meat that we ate the night of the birthday and he loves to put it on his eggs. We live in a very small town in Northern WI and this little bottle brings a bit of culture into our kitchen and we feel like gourmet cooks when we use it!

By Nursefrom MSon Sep 09, 2014

Espelette Chili Pepper

A tad expensive, however, worth it.

By Michele Hfrom West Palm Beach, FLon Dec 24, 2012

Perfect Pepper

It has been a long time since I had stocked this pepper in my home. It is totally worth every penny spent. It is exquisite! It takes like a combo of sweet paprika and spicy chili pepper. Don't even bother thinking about the cost. You will not be disappointed.

By Frenchiefrom yonkers, nyon Oct 31, 2008

Vive le Pays Basque!!!

This spice is hard to find in the US and though it is so healthy and tasty. I use it instead of black/white pepper which is not so good for you.Very easy to use in your cooking or in your hot chocolate to spice it up!

By Maryfrom Massachusettson Mar 07, 2007

A Novice Tries Espelette Chili Pepper

This was my first experience with Espelette Chili Pepper and it was very, very good. I was following a recipe for a Chicken Braise from Daniel Boulud and it gave the recipe that unique Basque heat and flavor.